INGREDIENTS:
4 cloves garlic, minced
1 tbsp. olive oil
2 (29 oz.) cans Italian tomatoes, cut up
1 c. dry white wine
1/3 c. snipped parsley
1 tbsp. snipped fresh basil or 1 tsp. dried crushed basil
1 tbsp. sugar
1/4 tsp. pepper
3-4 lbs. squid
1 lb. Ricotta cheese
1/2 c. parsley
1/3 c. dry bread crumbs
1/4 c. grated pecorino cheese
1 slightly beaten egg
3 cloves garlic
1/4 tsp. ground cinnamon
2 cloves garlic, minced
1/4 c. olive oil
1 (16 oz.) pkg. linguine
DIRECTIONS:
This is a traditional Christmas Eve meal.
In a 4-quart Dutch oven cook 4 cloves garlic in 1 tablespoon hot oil until tender. Add tomatoes, wine, parsley, basil, sugar and pepper; bring to boiling. Reduce heat; cook uncovered 1 hour. Stir occasionally.
Meanwhile, clean squid. Cut tentacles into 1-inch pieces. Set aside. Combine Ricotta, parsley, crumbs, pecorino, egg, the 3 cloves garlic and cinnamon. Stuff squid with cheese mixture; secure with wooden toothpicks. Prick stuffed squid in several places with long-tined fork to keep from splitting. In a skillet cook 2 cloves garlic in 1/2 cup hot oil until tender. Add squid and tentacles and cook over medium heat 3-4 minutes or until squid is lightly browned, turning once. Add squid and tentacles to tomato sauce and simmer, covered, 30 minutes. Cook linguine according to package and drain. Arrange pasta on platter; top with squid and sauce.
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